Hot Dogs with Kimchi Relish

I’ve been on a kimchi rampage lately, using it like relish for everything like hot dogs, hamburgers, eggs and even making kimchi butter to top a perfectly grilled steak. Kimchi goes with everything. I think most would expect me to also say that, “the spicier, the better” but in reality, I’m not a dragon-mouth chili-head. I do enjoy chilies, but just the milder version. In fact, in my cookbook, I couldn’t even decide how to spell chile: Chile, Chili or Chilli or Chillie.

In many Asian countries, the correct spelling is Chilli with a double-L. I had an entire convo with Michael Ruhlman about this and he pulled up some reference guide by some famous food historian dude. So, I went with “chili” for the book. But honestly, I think I’m a single-L and an E gal, so from now on, “chile” it is. Okay, okay, I just can’t do it. I can’t argue with Ruhlman. CHILI.

This recipe is from The Kimchi Chronicles by Marja Vongerichten, and if you recognize that last name, you’ll know her husband is the one and only Jean-George Vongerichten, or as I affectionately call “J-Vo”

Marja is Korean and the cookbook is a collection of Korean American recipes that her family enjoys. Most of the recipes are accessible for the home cook, with a couple of odd-ball dishes that J-Vo had a hand in (not in a bad way) – like Korean Baeckeoffe and Jeju Bouillabaisse.

How to make Kimchi Relish

Hot Dogs with Kimchi Relish

Servings: serves 4Prep Time:5 minutesCook Time:10 minutes

Recipe from Marja Vongerichten, The Kimchi Chronicles

In this recipe, my most favorite American street food gets a makeover for the Korean palate. Jean-Georges created a kimchi relish that's made sweet with honey and sour with rice vinegar. All you need is a baseball game and you're good to go.

Ingredients:

Directions:

Preheat a grill to high or preheat a ridged cast iron grill pan over high heat.
Mix together the kimchi, honey, and vinegar in a small bowl.
Grill the hot dogs until browned and crispy, and lightly grill the rolls until they're golden brown. Put the hot dogs in the rolls and top each one with 1 tablespoon mustard and one-quarter of the kimchi relish.

Comments 34

This book sounds interesting!!
I’m a kimchi lover and put kimchi in EVERYTHING.
I once tried kimchi quesadillas and fell in love.
Make it like you would any quesadilla, but instead of your usual veggies or protein, I just put in lots of cheese and stir fried kimchi with cut up perilla leaves. Yum!!

LOVE kimchi – when I lived in Japan and visited Seoul for a few days, one of my favorite sights was on the roofs – you could look out and see all those big brown kimchi pots on everybody’s rooftop. Here in Seattle we’ve got a Japanese hotdog place (with toppings like grated daikon and nori, so yummy) so I can just imagine how lovely kimchi would be on a hotdog.

I feel like a nerd…I’m a kimchee virgin. It’s one of those foods that I proclaim I don’t like without having tasted it and I’m guessing it’s because I hate vinegar. Is vinegar the predominate flavor in kim chee or does honey balance it enough?

you’ve been corrupted by simplyrecipes, no doubt! she thinks my spelling it emphatically and unequivocally chilli, from the ancient Nahuatl makes me look like a stupid gringo. The chile/chile is indeed confusing. But I think everyone should agree that the word should end in “i.” But if your kimchi tastes as good as it looks, you can call those spicy little fruits chopped liver if you want!

I do the same thing–I can’t decide on how to spell chili ever, so I’ve just taken to specifying jalapeno vs serrano vs poblano vs thai and hoping that people will excuse how I spell chili. This flavor combination looks incredible!

@ The Mrs @ Success Along the Weigh:
Hi, kimchi has a tangy flavor once it’s been fermented long enough, but surprisingly there is no vinegar content in the process of making kimchi itself. (think of yogurt…no vinegar but once fermented it has a tangy flavor) If you could get your hands on some freshly made kimchi, I’d recommend you try it. In this recipe I believe that the honey will balance out the tanginess of the kimchi itself.(if you dislike vinegar maybe try it without the vinegar and a little less honey since it may become too sweet without the tanginess of vinegar) Also, when I garnish with kimchi I like to add a few drops of sesame oil. It gives a nutty flavor that also balances out the tanginess and spiciness of the kimchi. Hope you try it out some day.

My mom is Korean and I love kimchi, although I have to say that some of my past roommates had a slightly different opinion on the subject. Can’t wait til January, my sister, cousin and I are going to get together and have a kimchi making day so we can practice although I hate to think of the day when I just can’t call mom and tell her I’m out-the thought is very sad.

I’m also a Kimchi virgin. I’ve been wanting to try it. This recipe for Kimchi relish on hot dogs reminds me of a ‘Kraut Dog (of which I have much love for). I’m sure this would be just as lovely if not even better! I’d love to know how to make Kimchi myself though as I don’t really currently live in a location where these types of wonderful foods are easily accessible without having to travel more than an hour.

I am absolutely in love with kimchi chronicles. Marja has such a great personality and the food is so attainable. (Except for the fact that I have no korean food sources here in the pocono mountains) Its comfort foods we already love with some korea added to the mix!

I grew up on pork and cabbage in the form of sausage and sauerkraut, I have to say my ferment crock (pickle jar, broke mans ferment crock) is now filled with kimchi! I so love spicy food, kimchi on a hot dog sounds like a natural match.